Strawberry Cheesecake Cinnabon Rolls Recipe

Every now and then, a recipe comes along that truly captures that magical combination of cozy indulgence and bright, fruity flavor—this Strawberry Cheesecake Cinnabon Rolls Recipe does exactly that. Imagine pillowy, cinnamon-kissed rolls wrapped around a creamy cheesecake filling, finished with a generous swirl of tangy cream cheese icing and a crown of fresh, juicy strawberries. It’s the kind of treat that turns an ordinary morning or afternoon into something unforgettable, and I’m so excited to walk you through every delicious step!

Ingredients You’ll Need

These ingredients are simple, familiar, and each one plays a special role in making these strawberry cheesecake cinnamon rolls moist, flavorful, and visually irresistible. Let’s walk through them together and I’ll share tips to get the best results!

• All-purpose flour: This everyday flour creates a soft, fluffy dough that’s easy to work with and holds up beautifully to all the filling and toppings.
• Whole milk: Lukewarm milk helps activate the yeast and gives richness and tenderness to the dough.
• Active dry yeast: Yeast is the star behind that gorgeous, airy rise—make sure yours is fresh!
• Granulated sugar: Adds a hint of sweetness to both the dough and the cheesecake filling, tying everything together.
• Unsalted butter: Softened butter makes for melt-in-your-mouth rolls and adds a buttery richness to the layers.
• Large egg: Binds the dough and adds richness and color.
• Vanilla extract: Brings a lovely, aromatic depth to both the dough and fillings.
• Salt: A pinch in the dough and filling balances all the sweet, creamy flavors.
• Cream cheese: This is the heart of the cheesecake filling and icing—its tang and creaminess are irresistible.
• Sour cream or Greek yogurt: Adds a little tang and extra creaminess to the cheesecake filling.
• Brown sugar: For the classic caramel warmth in the cinnamon swirl layer.
• Ground cinnamon: The essential spice for those cozy, unmistakable Cinnabon notes.
• Fresh strawberries: These juicy pops of color and sweetness take the rolls over the top, making this Strawberry Cheesecake Cinnabon Rolls Recipe truly special.
• Powdered sugar: Used in the icing, it melts into a creamy, sweet glaze.
• Optional strawberry sugar: A sprinkle over the strawberries enhances their natural sweetness, especially when out of season.
• Pinch of salt: Just a touch in the icing sharpens and brightens the flavors.

How to Make Strawberry Cheesecake Cinnabon Rolls Recipe

Step 1: Activate the Yeast

To get things started, combine your lukewarm milk and yeast in a small bowl. Stir gently and let it sit while you measure out the other ingredients. After about 5–10 minutes, look for a bubbly, frothy surface—that’s how you know your yeast is lively and ready to work its magic!

Step 2: Mix the Dough

In a large mixing bowl, whisk together the flour, sugar, and salt. Make a little well in the center, then pour in the frothy yeast mixture along with softened butter, the egg, and vanilla. Start mixing until the dough starts coming together—it’ll look a bit shaggy at first, but trust the process!

Step 3: Knead the Dough

How you knead really affects the final texture, so sprinkle a bit of flour on your counter and knead for about 8–10 minutes, until the dough is smooth and elastic. If it feels sticky, dust with a little more flour—just enough so it isn’t gluey, but not too much, to keep the rolls delightfully soft.

Step 4: Let the Dough Rise

Form the dough into a ball and transfer it to a greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm, draft-free spot for about an hour, until it’s doubled in size and feels airy and puffy.

Step 5: Blend the Cream Cheese

While the dough is rising, beat your softened cream cheese until it’s pillowy and smooth. This step ensures your cheesecake swirl will be as silky and lump-free as possible—trust me, your tastebuds will thank you!

Step 6: Add the Other Ingredients

To complete the cheesecake filling, mix in the sugar, vanilla, flour, and sour cream or Greek yogurt. Use an electric mixer for super smooth results; the filling should be thick, creamy, and spreadable.

Step 7: Make the Cinnamon Sugar Mixture

Whisk together the brown sugar, cinnamon, and a pinch of salt in a small bowl. This layer brings forward all those classic, cozy cinnamon roll vibes.

Step 8: Prepare the Butter

Take the softened butter and get it to just the right temperature—it should be spreadable, not melty. This helps the cinnamon sugar adhere perfectly to the dough.

Step 9: Roll Out the Dough

Once your dough has doubled in size, punch it down to release trapped air. Roll it out into a big rectangle, about 16 by 12 inches. Don’t stress about perfection—just aim for even thickness, which helps ensure an even bake.

Step 10: Spread the Butter

Now the fun part: slather your soft butter all over the dough rectangle, leaving a small border around the edges. This will anchor your fillings and prevent any dry bites.

Step 11: Add the Cheesecake Filling

Gently spread your dreamy cheesecake mixture over the buttered dough. Don’t go all the way to the edges—leave about a half inch, so it doesn’t overflow when you roll things up.

Step 12: Sprinkle the Cinnamon Sugar

Shake or sprinkle your cinnamon sugar mixture evenly over the cheesecake layer. The aroma at this stage is incredible—take a little sniff and get excited for what’s next!

Step 13: Roll Up the Dough

Start rolling from a long edge, keeping things tight but not too tight, to create that classic swirl. Pinch the seam closed along the bottom to help seal everything in.

Step 14: Cut the Rolls

To get perfect rolls, use a sharp knife or unflavored dental floss to cut 12 even rounds. Space them out in a greased 9×13-inch baking dish—it’s ok if they’re just touching or have the tiniest gap between, since they’ll puff up as they rise.

Step 15: Let the Rolls Rise

Loosely cover your baking dish and let the rolls rise again for 30–45 minutes until they’re noticeably larger and touching each other. This second rise promises an extra-tender texture in your finished rolls!

Step 16: Preheat the Oven

Preheat your oven to 350°F. By the time it comes to temperature, your Strawberry Cheesecake Cinnabon Rolls Recipe should be ready to bake!

Step 17: Bake

Slide the rolls into the hot oven and bake for 25–30 minutes until they’re puffed, golden, and fragrant. If you notice the tops browning too quickly, tent with foil to protect that precious filling.

Step 18: Cool Slightly

Once baked, let the rolls cool for about 10 minutes. This resting time allows the fillings to set up slightly, making it easier to ice and top them.

Step 19: Mix the Icing

Beat cream cheese, powdered sugar, vanilla, salt, and enough milk for a dreamy, smooth icing. The texture should be thick but easily spreadable—think luscious, glossy ribbons!

Step 20: Drizzle or Spread

While the rolls are still warm, drizzle or spread your icing generously. The heat will help it melt just a bit, soaking into every swirl and crevice for that signature gooey finish.

Step 21: Slice the Strawberries

Hull and thinly slice your fresh strawberries. If you’re after extra sweetness or juiciness, toss them in a spoonful of sugar—it makes their flavor pop, especially out of season.

Step 22: Top the Rolls

Scatter the sugared strawberries over the iced rolls. Instantly, the Strawberry Cheesecake Cinnabon Rolls Recipe transforms into a showstopper, both stunning and mouthwateringly good.

How to Serve Strawberry Cheesecake Cinnabon Rolls Recipe

Garnishes

Dress up your rolls with a sprinkle of extra cinnamon, a handful of chopped nuts, or even a few dollops of whipped cream for the ultimate homemade bakery touch. A light dusting of powdered sugar over the strawberries really makes them sparkle.

Side Dishes

These cinnamon rolls are rich and luscious on their own, but they pair beautifully with a mug of hot coffee, a chilled glass of milk, or a tangy fruit salad on the side for an even more balanced brunch. Orange slices or a citrus salad can lighten up the whole spread.

Creative Ways to Present

Serve individual rolls on pretty plates with a forkful of extra cheesecake icing on the side, or arrange them on a large board with fresh berries, mint sprigs, and maybe even a saucepan of chocolate for a decadent brunch centerpiece. For a fun twist, try serving the Strawberry Cheesecake Cinnabon Rolls Recipe in mini loaf pans or muffin tins for single-serving treats!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare!), simply cover the baking dish tightly with foil or plastic wrap, or transfer rolls to an airtight container. Stored at room temperature, they’re best eaten within a day or two, but will still taste fabulous from the fridge for up to 4 days.

Freezing

The Strawberry Cheesecake Cinnabon Rolls Recipe freezes beautifully! Allow baked rolls to cool completely, then wrap tight and freeze for up to three months. For freshest results, I recommend freezing without the strawberries and adding them after reheating.

Reheating

To reheat, microwave individual rolls for about 20–30 seconds until warm, or place them (covered with foil) in a 325°F oven for 10–15 minutes. Add cream cheese icing and strawberries after warming for bakery-fresh softness.

FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and let it rise in the fridge overnight. When ready to bake, let the dough come to room temperature and rise slightly before rolling and assembling as described.

What’s the best way to slice the rolls cleanly?

For perfectly round, neat rolls, try using unflavored dental floss. Slide the floss under the rolled dough, cross it over the top, and pull tight. It gives you even, clean slices without squishing the filling out.

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work in a pinch! Thaw them first and pat dry with paper towels to avoid any excess moisture that could make your topping soupy.

Do I have to use sour cream, or can I substitute Greek yogurt?

Both sour cream and Greek yogurt work well in the cheesecake filling. Greek yogurt adds a bit more tang, while sour cream gives extra silkiness—choose whichever you have on hand!

Is it possible to double the recipe for a crowd?

Definitely! You can easily double the Strawberry Cheesecake Cinnabon Rolls Recipe and bake the rolls in two 9×13 pans. Just keep an eye on the rise and bake times, as larger batches can take a bit longer.

Final Thoughts

There’s just something magical about this Strawberry Cheesecake Cinnabon Rolls Recipe—it’s festive, nostalgic, and utterly irresistible all in one bite. Whether you’re baking for a holiday morning, a birthday brunch, or just because, I hope you have as much fun making (and devouring) these as I do. Give this recipe a try, and don’t forget to share the love (and maybe a roll or two) with those around you!

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